Three cheers for the red, white and blue! It’s July 4th, which means it’s time for the beach, BBQ and booze! Enjoy yourself with these incredibly festive cocktails that are not only patriotic, but delicious, too!
BACARDÍ Tropical Rum Punch
8 parts BACARDÍ Banana
4.5 parts BACARDÍ Superior
4 parts Coconut cream – Whisked
5 parts Orange juice
4 parts Lemon juice
3 parts Simple Syrup
Add all ingredients into a punch bowl with an ice block. Garnish with orange slices.
1 1/2 parts SVEDKA Vodka
1 part watermelon schnapps
1/2 part cranberry juice
1/2 part fresh lemon juice
1/2 part simple syrup
1/4 part Blue Curacao
Build in a rocks glass. Add watermelon schnapps, and cranberry juice over ice, then carefully add lemon, simple syrup, and SVEDKA Vodka to create the white layer. Then VERY carefully layer the Blue Curacao to create the color separation, and gently top with soda. Garnish with fresh watermelon pieces.
1 medium watermelon
1-liter Tito’s Handmade Vodka
Cut watermelon into cubes and flash freeze for 30 minutes. Add frozen watermelon to an infusion jar or glass vessel and cover with Tito’s. Let sit 4-5 days and strain out fruit with a cheesecloth. Infusion will keep up to 2 weeks in the fridge. Prior to infusing the watermelon, use a star cookie cutter to cut your watermelon into cubes.
1.5 oz white rum
3 oz of pineapple juice
Coconut Pineapple Sparkling Ice
Add white rum and pineapple juice to shaker. Add ice. Stir and strain into chilled Old Fashioned glass. Top with Coconut Pineapple Sparkling Ice. Garnish with pinch of nutmeg.
Red Berry Sangria
1 oz. CÎROC Red Berry
1 oz. Rose Wine
1/2 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
2 oz. Berry Tea
Fall Off The Tramcar from The Bowery Beer Garden in NYC
Muddled mint & limes
Top With Club Soda
Organic Berry Sparkler
1.5 oz Gin
4.5 oz Organic Elderflower Lemonade
Sprig of Mint
Mixed red, and blueberries
Pour 1 shot of gin into a tall glass. Add a pinch of mint, fill the glass with ice cubes and top with the Elderflower Lemonade. Give them a quick mix with a bar spoon and garnish it with a couple of berries on a nice cocktail stick. DONE!
3 cups strawberries
¼ cup freshly squeezed lemon juice
1 sprig of fresh mint
1 tablespoon sugar
Bottle Santa Margherita Prosecco Superiore DOCG
Stir lemon juice and ½ Santa Margherita Prosecco Superiore together, set aside. Combine ice cubes, mint, sugar and strawberries in blender, blend on high until smooth. Pour in lemon and Santa Margherita Prosecco Superiore mixture and blend on medium until smooth. Distribute mixture and top each glass with remaining Prosecco. Garnish with strawberry & a mini umbrella!
Tito’s Summertime Sparkler
1.75 oz watermelon infused Tito’s Handmade Vodka
3 oz sparkling mineral water
0.5 oz guava nectar
0.25 oz simple syrup
Squeeze of fresh lemon
Garnish with fresh fruit
Build cocktail in order listed, pour over ice and stir. Garnish with fresh fruit.
Blueberry Thyme Mojito
1-1/2 oz. Purus Organic Vodka
1/4 – 1/2 oz. Agave Nectar or Simple Syrup
2-3 Springs Of Fresh Thyme
Muddle berries and lemon in mixing cup. Add Purus vodka, agave nectar, and ice. Shake for 20-30 seconds. Bruise 2 sprigs of thyme and place in the bottom of a highball glass with ice. Strain the cocktail into glass and add thyme and blueberries to your liking.
Angry Party Punch
2 bottles Angry Orchard Summer Honey
6 oz Vodka
12 oz Peach Juice
12 oz White Wine
4.5 oz Lemon Juice
3 oz Simple Syrup (1:1 Sugar and Water)
Build in a large punch bowl and top with Angry Orchard Summer Honey. Garnish with lemon wheels, strawberry slices and peach slices.
Rooftop Sparkler from Refinery Rooftop in NYC
6 Patrón Barrel Select Reposado
Topped with Prosecco
2 parts Hornitos® Plata Tequila
1 part fresh watermelon juice
1 part seltzer
¾ part agave nectar
¾ part fresh lime juice
Pinch of sea salt
Add all ingredients into a mixing glass, excluding seltzer and shake vigorously. Add seltzer and double strain into a Collins glass over fresh ice. Garnish with a watermelon wedge and rim the glass with paprika sea salt.
Cruzan® Bay Breeze
1 part Cruzan® Aged Light Rum
1/2 part Pineapple Juice
1/2 part Cranberry Juice
Pour Cruzan over ice in a rocks or tall drink glass. Fill with pineapple juice and cranberry juice. Garnish with a pineapple slice and strawberry.
Modelo® Sparkler Shandy Recipe by Bryan Windsor, Austin
12 parts Modelo Especial
2 parts fresh grapefruit juice
3/4 part Casa Nobleš Blanco Tequila
1/2 part agave
2 jalapeno slices
1 long grapefruit twist
Add grapefruit juice, tequila, agave and jalape–o slices to a shaker filled with ice. Muddle thoroughly. Shake well over ice. Pour through a strainer into a highball glass with ice. Top with Modelo Especial. Serve the remaining beer with the cocktail. Long grapefruit twist and jalape–o slices (for garnish).
Aphrodite from 11 Hanover Greek in NYC
1 oz lime juice
.5 oz simple syrup
2 basil leaves muddled
1 strawberry muddled
Add all ingredients. Shake double strain. Pour into martini or coupe glass. Garnish with basil leave.
¾ parts Courvoisier® V.S.O.P Cognac
2 dashes Angostura® bitters
1 sugar cube
Lemon peel for garnish
Soak sugar cube in bitters, drop into glass and add Courvoisier® V.S.O.P. Cognac. Top with champagne and garnish with a lemon peel (optional).
Dole Sunshine Island Rum Punch
1 can (46 oz.) DOLE Pineapple Juice, chilled
1 cup light or dark rum
1/4 cup sugar
1/2 cup lime juice
1 tablespoon finely chopped fresh mint
Combine pineapple juice, rum, sugar, lime juice and chopped mint in large punch bowl. Garnish with lime slices and fresh mint, if desired.
1 part Pinnacle® Original Vodka
2 parts Cranberry Juice
Splash of Club Soda
Garnish with Cranberries
Mix ingredients and serve over ice. Garnish with cranberries.
Drunken Watermelon Popsicles Winc 2016 Summer Water Created by Chef Sarah Simms Hendrix
1 large watermelon
30 5-inch wooden skewers
Clean outside of watermelon. Dry. Cut in half lengthwise, and then cut those halves in half again. Slice each quarter into one-and-a-half-inch-thick triangular wedges. Skewer each wedge from rind towards the tip. Place all wedges in large bowl (tip down), and pour bottle of Cocomero rosé over wedges. Let soak for 10 minutes. Work in batches until all watermelon is soaked through. Remove wedges from rosé, and lay flat on sheet tray lined with wax paper. Place layer of wax paper between each layer, and freeze for 24 hours before enjoying. Drunken popsicles last up to three weeks in the freezer.
Star Spangled Sangria
2 bottles of Viva Diva Pomegranate Moscato
1 cup of Triple Sec
½ cup berry-flavored vodka
½ cup fresh lemon juice
½ cup simple syrup
1 large apple sliced
Combine the ingredients in a large pitcher and stir. Chill in the refrigerator for at least four hours.
Not heading to the beach for the weekend? A few NYC hot spots have you covered with some amazing deals! Enjoy a view of the Empire State Building on the Refinery Rooftop (63 West 38th Street) while chowing down on their Wagyu Beef Dog. Stacked with black garlic aioli, cured tomatoes and fermented celery, you can chill on the roof and enjoy this treat From Friday, June 30 – Tuesday, July 4 for $16! If you’re looking for a spot to avoid the chaos of the firework show, but still want to watch and relax, Bowery Beer Garden (93 Bowery) will take care of you! The Chinatown spot will show the fireworks on their 80 HD TV’s in their fully covered outdoor beer garden. Feeling especially patriotic? Sip on a red, white & blue slushy, also available Friday, June 30 – Tuesday, July 4, for just $7!
HollywoodLifers, how are you celebrating July 4th? Let us know if you’ll be sipping on any of these cocktails!